Latest News

Barbecue Lollypops

February’s True Believer Rewards special is a sharer, just in time for Valentine’s.

P10285 Reds Specials 6-8 - 065-Final Web Res JPG

Inspired by a beer cheese soup recipe found in a local St. Louis foodie mag, plus the countless fondue joints dotted around the city, Red brings you a trio of BBQ lollypops to slather in a boozy Pistonhead Full Amber & cheese dipper.

Grab a BRISKET & MARROW TATER BITE, CHEESE & JALAPEÑO CORNDOG and a BACON-WRAPPED JALAPEÑO stuffed with PULLED PORK, and embrace your inner meat child. Served with warm, buttered cornbread.

Available for 8.95, exclusively to True Believer cardholders.

Don’t have a card? Just pick one up next time you’re in and order there and then to unlock MEAT nirvana.

January Exorcism Weekender

Fri 29 – Sun 31 Jan

Been living the life of a nun this January?

Worry not, the gods of BBQ have heard your prayers and conjured one almighty weekend to refill your soul with meat, beer and music. And for the Nottingham flock, it’s our first birthday – double bubble!

Skirt Steak

You asked for it. Like the prodigal son, Skirt Steak returns for three days – grab it early before we sell out.

Live music in Manchester, Nottingham, Shoreditch and Liverpool across the weekend will save even the most affected of believers, and surprise blessings, cocktails specials, and the odd free beer from our circle of staff promises to firmly consign your January to the depths of hell.

reds reward banner

Register a True Believer Rewards card this week and Red will also add a free drink to your account to enjoy anytime over the weekend.

Look to the sky, exclaim “Let There Be Meat!”, and secure your place in true BBQ heaven now. We’re filling up fast, but head to your restaurant page to make a booking for the weekend.

Full listings for live music can be found below.


FRI 29TH JAN (9pm) – Bad Girls Groove

SAT 30TH JAN (9pm) – JJ Rosa


SAT 30TH JAN (8pm) – Charlie Cooper


SAT 30TH JAN (8pm) – Ellis Davis Trio


SAT 30TH JAN (9pm) Howard Rose Trio


January tap takeovers

Defy the gods of dry January and come suckle at the teet of some of the best independent breweries in the U.K as they take over our taps from Thursday 21 January.

3 beers will be available on draught in each church of worship, so come forth and sup ’till the kegs run dry.

Magic Rock Brewery – Leeds/Headingley*

SN_MagicRock_Cans_01 copy


High Wire 5.5% – West Coast American pale ale
Dark Arts 6.0% – Luxuriously rich, complex and satisfying Stout


Cannonball 7.4% – American IPA, a true hop-bomb

Cans of High Wire Grapefruit also available in Headingley.

Vocation Brewery – Manchester


Heart and Soul 4.4% – A session IPA, full bodied and fruity
Pride and Joy 5.3% – A classic American pale ale
Divide and Conquer 6.5% – A black IPA

Thornbridge Brewery – Nottingham


Tzara 4.8% – Koln style lager
Chiron 5.0% – A classic American pale ale
Jaipur 5.9% – Hop forward India pale ale

Five Points – Shoreditch

Five Points Pale bottle in hops

Fivepoints Pale 4.4% – Fresh, zesty aromatic pale ale
Hook Island Red 6.0% – Full bodied drinkable red rye ale with US hops
Fivepoints IPA 7.1% – Balanced IPA with a mix of US and Australian hops

Mad Hatter – Liverpool


Penny Lane Pale 3.9% – A classic pale, hopped with simcoe, mosaic & cascade
Nightmare on Bold Street 5.3% – Coffee Milk Stout, a sweet boozy cold brew
Toxteth IPA 6.5% – A classic IPA, with Simcoe, Amarillo and Centennial hops

Penned by Big Malc.

Wing Worship

Wing Worship

For the month of January, come forth and embrace Wing Worship.

12 XXXL wings + 2 draught beers for £20. Mix & match your baptism with Devil Wing, Buffalo and Unholy. Get the wet wipes ready.

Check below to see where and when it’s available.

LEEDS: Every Tuesday

MANCHESTER: Monday-Friday between 4 and 7pm

HEADINGLEY: Every Wednesday

NOTTINGHAM: Every Monday-Thursday

SHOREDITCH: Every Monday-Friday, 5-7pm.

LIVERPOOL: Not available




The Dirty Buffalo Chicken Burger

P10273 Reds Specials 5 -493-Final Web Res JPG

Let Red banish your January Blues with this dirty food hack! We’ve smashed together inspiration from Memphis, South Carolina and Alabama Pilgrimage pit stops to bring you one almighty creation.

Our Pitmasters slather a southern fried chicken breast in Red’s Buffalo sauce, top it with pulled smoked chicken & South Carolina Mustard BBQ sauce, before adding pickleback salted candied bacon, slaw, lettuce and Ranch dressing and stacking it between a toasted Pretzel bun. Served with fries & dill pickle.

Save yourself this January. Available for all True Believer Rewards cardholders for the month of January from Tuesday 5th – grab a card from your server when your next worship.


Festive Opening Hours

Sandwiches - The Pitmaster S'Wich

Believers, we’ve had a lot of questions about when you can worship over the festive period. All of our restaurant pages have now been updated to include the new hours, and we’ve listed them below.

Christmas Eve

All Restaurants 12-5pm (Last food orders 5pm)

Christmas Day


Boxing Day


New Years Eve

Leeds: 12-11pm

Manchester: 12-11pm

Headingley: 12-8pm

Nottingham: 12-11pm

Shoreditch: 12-6pm

Liverpool: 12-11pm

Liverpool Open until 11pm – Bookings after 6pm

New Years Day

All restaurants open from 12-5pm.

If you’ve any more questions, drop us a line on Twitter.


A Christmas special – Oak Smoked Turkey

This year’s True Believer Rewards special is on a Christmas tip. Behold, Oak Smoked Turkey.

Christmas Feast for 1

If you’re one of those believers who lives for Christmas, you’d love parts of Oklahoma. Whilst this State doesn’t have a particular dedicated BBQ style of its own, smoked turkey can be found as an all-year-round offering at many ‘cue joints. And it’s heaven sent.

Thanks to a chance pit stop at Woody’s Smokehouse in Joplin, bordering Missouri and Oklahoma, this yuletide Red brings you authentic oak smoked Turkey breast with candied yams, festive cornbread, buttered green beans and creamed corn.

Available for all True Believer Rewards cardholders from 12pm on 1st December, right up until Christmas.

Hand of Red

In Liverpool, Black Friday is being taken over by The Hand of Red.

To celebrate the pearly gates opening on the 27th November, we’re hiding Gifts of Meat worth £1,000 around the city centre. You just need to find one of these.

Hand of Red-1

All we ask if you find one is that you pay the generosity forward to Whitechapel Centre, an amazing homeless and housing charity in Liverpool. For every £ you donate to Whitechapel Centre, we’ll match fund it.

Locations go live here at 12pm on 27.11.15.

Behold, the New Testament

Each year we take a BBQ Pilgrimage road trip across the southern U.S. States in search of inspiration for The Good Book. For the last few months our Pitmasters have been busy conjuring new objects of worship, and it’s now time to unveil them to the flock.

Available from Tuesday 3rd November, look forward to welcoming these new beauties…

Brisket Philly Cheesesteak

Reds Menu Shoot 656-Final Web Res JPG

Jerk Country Rib

Behold, a special for August - Jerk Country Ribs. 2 meaty and boneless country ribs. Twice marinated in Jerk seasoning, topped with fiery Scotch bonnet peppers and served with a sweet potato Southern biscuit and watermelon to tame the heat. Come forth before it's too late. #ribs #bbq #jerk #foodporn - 2015-08-05 17:21:59

Red’s Buffalo Chicken Wings

Reds Menu Shoot 282-Final Web Res JPG

Double Bean Burger

Reds Menu Shoot 884-Final Web Res JPG

Brisket and Burnt Ends Plate

Reds Menu Shoot 718-Final Web Res JPG

Jerky Beer Stix

Reds Menu Shoot 461-Final Web Res JPG

Cheese and Jalapeño Sausage

Reds Menu Shoot 1116-Final Web Res JPG

New Burger Recipe

All burgers are now made with a mix of Yorkshire chuck, brisket and beef rib mix.

Reds Menu Shoot 194-Final Web Res JPG

Buttermilk Slaw

Reds Menu Shoot 1150-Final Web Res JPG

Buttered Green Beans

Reds Menu Shoot 555-Final Web Res JPG

Cheese and Jalepeño Cornbread

Reds Menu Shoot 70-Final Web Res JPG

Creamed Corn

Reds Menu Shoot 109-Final Web Res JPG

House Salad

Reds Menu Shoot 752-Final Web Res JPG

Swing Lid

Reds Menu Shoot 50-Final Web Res JPG

Deep Dish Apple Pie

Reds Menu Shoot 90-Final Web Res JPG

The Licktators Ice Cream

PB&J Shake
Reds Menu Shoot 380-Final Web Res JPG

Chocolate and Salted Caramel Shake

Reds Menu Shoot 394-Final Web Res JPG

Cinnamon Apple Doughnut Shake

Reds Menu Shoot 413-Final Web Res JPG

Alas, to create new objects of worship, there has to be sacrifices. As part of the 2015 New Testament, we confine these Red’s favourites to true BBQ heaven. There’s still time to pay your last respects.

RIP to…

Bacon-wrapped Jalapeños

Bacon Wrapped Jalapeños

Brisket and Burnt Ends S’wich 

Brisket S'Wich

Sweet Potato Chips

Sweet Potato Chips

Custom Salad

Custom Salad

Skirt Steak

Skirt Steak

Tomahawk Steak


The Sleepy James

Sleepy James

Bean Chilli Hot Mess

Screen Shot 2015-10-27 at 19.49.10


Holy Trinity Plate

The Holy Trinity

Ice Cream Sundae

Ice Cream Sundae

Mashed ‘Taters

Mashed 'Taters

Mini Wedge Salad

Mini Wedge Salad

Texas Toast

Texas Toast

Barbecue Greens

Screen Shot 2015-10-27 at 19.44.45


Believers, your Friday nights at The Woods just got interesting…

CRATEDIGGERS, a new weekly series of vinyl & rarities, from the Capital’s cultural influencers has launched downstairs in Shoreditch.

Hosted every Friday 10pm – 2am at The Woods bar downstairs, expect wax worship, boilermakers, picklebacks and cocktails.

Check October’s schedule below, and come forth.

TheWoods_A6 Flyer_2

Behold, the Smokey Joe

Deep in Red Hook, Brooklyn NYC, proudly stands Defonte’s a third generation sandwich joint. Adorning the walls are photos of the owner with cast members from every mobster film you’ve ever watched.

October’s True Believer Rewards special, The Smokey Joe, is our homage to Defontes – a take on a Sloppy Joe.

P10268-0263-Final Web Res JPG

We smoke a blend of Chuck, Rib and Brisket then slow cook it with peppers, onions and a secret sauce, before topping with smoked applewood cheese, Texas Toothpicks and stuffing between a toasted buttered brioche bun. Throw in a side of Tater Tots and buddabing buddaboom.

Available to True Believer Rewards cardholders for 9.95 from Tuesday 6th October for the rest of the month.

Check out some photos below from when we visited Defonte’s on last year’s Pilgrimage.

IMG_3604 1 IMG_3606 1 IMG_3609 1


Red’s True Barbecue Christmas Feast

Behold, the Red’s True Barbecue Christmas Feast.


Available throughout December, it’s the Feast updated with a yuletide remix. Served ontop of huge bin lids and perfect for sharing, expect sleighfuls of:

Oak Smoked Turkey

Baby Back Ribs

BBQ Chicken Wings

Jerk Country Ribs

Cheese and Jalapeño Links in Blankets

Pulled Pork stuffing balls

Festive cornbread

Each feast also comes with 4 merry yuletide divine sides

Candied yams

Cauliflower cheese grill

BBQ Green Beans


You can order your drinks in advance to have them waiting on the table before you tackle the Feast.

24 x Pistonhead Full Throttle: £89

6 x bottles of wine £99

Make sure to ask our circle of staff for special drinks and drinks.


The Christmas Feast is for parties of 8+ only and you must make a phone booking, paying a £10 deposit per person. Please visit the web page of your local place of worship for contact details – just click RESTAURANTS above to find yours.

Please ask a manager for allergen information.

Smoked, candied beer nuts

As beer and bar snacks go, this is recipe takes nuts to a new level.


Makes: 8 servings
Active Time: 15 minutes
Total Time: 70 minutes


1/2 packet Red’s Pulled Pork Barbecue Rub
3 tbsp agave or honey
1/2 tsp dried thyme
1 tsp fresh rosemary, minced
1/4 tsp dry mustard powder
1/2 tsp ground coriander
1/4 tsp cayenne pepper
350g mixed, unsalted nuts (almonds, pecans, cashews, etc.)
2 tbsp unsalted butter


1. Fire up your smoker or indirect barbecue to 110°C/225°F.
Mix the rub, agave/honey, thyme, rosemary, mustard powder and coriander and cayenne with a metal spoon in a mixing bowl. Add the nuts and mix well.

Pour the nuts into a baking pan lined with parchment paper and spread them in a single layer.

 Add 2 medium chunks of hard wood to the barbecue such as oak. When the smoker is at temperature and the wood is burning and producing smoke, place the pan of nuts in the smoker.
4. Smoke until the nuts are toasted and have a nice smoky flavour, 45-60 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning.

Remove the pan from the smoker and let the nuts cool completely in the pan. The coating will still be sticky until cooled. Serve at room temperature or store in an airtight container.
6. Perfect with a beer cocktail or Michelada.

Ridiculously Juicy Grilled Chicken on the Bone

With a bit of patience, brining your chicken for a few hours and adding two hits of Red’s flavour layers will transform your grilled chicken into a dish worthy of salty, sweet, smoky and spicy reverence!

P10257 REDS ASDA 143-Final Web Res JPG

Makes: 4 servings
Active Time: 25 minutes
Total Time: 5 hours


8 pcs chicken legs and thighs (trimmed)
2 tbsp virgin olive oil
1 packet Red’s Chicken Rub
1 bottle Red’s Devil Wing Sauce or Kansas City BBQ Sauce

2 litres warm water
300g sea salt
300g soft dark brown sugar
4 cloves garlic, crushed
4 whole cloves
2 dried bay leaves


1. First, make your brine. Use a deep bowl or container large enough to hold the brine while submerging the chicken pieces. Add all of the brine ingredients to the bowl and stir until the sugar and salt have dissolved.

2. Place chicken pieces into the brine and submerge with a heavy plate. Allow brining for 4 hours in the fridge.

3. Preheat barbecue to on medium setting (200°C/395°F)

4. Once brined, discard the brining liquid and rinse the chicken pieces in fresh water. Pat dry with kitchen roll

5. Lightly oil the chicken pieces and massage the Red’s Chicken Rub over all the chicken, reserving a teaspoon of the rub

6. Transfer to the barbecue and cook for 15 minutes (turning regularly to avoid burning) over the medium heat or until the juices run clear once probed with a toothpick or the internal temperature of the meat near the bone hits 75°C/167°F

7. Once cooked, finish over the grill by brushing some Red’s Devil Wing sauce over the chicken for an extra spicy, sticky finish. If you prefer a less spicy finish, then Kansas City BBQ sauce is probably best.

8. Sprinkle the remaining Red’s Chicken Rub Place the chicken pieces, place onto a platter between a sweet potato loaded spinach salad and baked potatoes loaded with butter, sour cream and chives.

Make sure to grab your rubs and sauces from Asda – all the flavours you know and love from the restaurant.

RIP Brunch 2015

Believers, now that summer has ended, brunch has drawn to a close for 2015 in all of our churches of worship.

We will now be opening at midday on both Saturday and Sunday with the full menu. Thanks for supporting your morning service.

Reds Country Fry

September True Believer Rewards special: Corn Huskie Dog

Each and every month, True Believer Rewards cardholders have exclusive access to a special dish, inspired by our Pilgrimage round the U.S. This month’s is 100% not one to miss.


In short, we’ve given bacon wrapping and corn dogs a true Red’s twist.

Inspired by a meaty trip to the Houston Rodeo, we’ll be serving up slow smoked, maple and bacon-wrapped chicken drumsticks alongside a giant cornbread-battered corn in the husk, sprinkled with pork rib rub & slathered with fresh jalapeño mustard sauce.

To order, just hand your True Believer Rewards card to a server or ask to be signed up there and then. Y’all enjoy now.

Barbecue Baked Beans

As our 10-hour smoked Pit Beans are the most popular BBQ side on the menu at Red’s, we figured you’d like an easy-peasy home version using Red’s new sauces and rubs you could easily knock out for the family. Here goes.

P10257 REDS ASDA 87-Final Web Res JPG

Makes: 6-8 servings
Active Time: 20 minutes
Total Time: 55 minutes


1 bottle Red’s Kansas City BBQ Sauce
1 packet Red’s Pork Rib Barbecue Rub
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped
4 415g cans baked beans, 2 cans drained of tomato sauce
100g brown sugar
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket
6 slices crispy smoked streaky bacon, broken up by hand in chunks


1. Preheat oven to 135°C/275°F
2. In a large, ovenproof pot, cook the onion in the oil over a medium heat.
3. Once the onion becomes translucent, add the rest of the ingredients to the pot and mix well.
4. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered for 20 minutes stirring regularly and then transfer to the oven and continue cooking uncovered for an further 1.5 hours, stirring every 10 minutes.
5. Serve alongside some smoked baby back ribs, covered in sour cream and crispy onions, as a topper to some hot dogs or simply on grilled, thick slices of white toast. If you are also unafraid of alcoholic sides, then add 100ml bourbon at stage 4 above to introduce a boozy note.

Remember, you can get the rubs and sauces you know and love from your church of worship at Asda.

Red’s delivered in Nottingham

Attention: Nottingham City Centre believers. You can now get the taste of true barbecue delivered straight to your front door thanks to our brothers and sisters over at Deliveroo…alleluia!

S'wiches don't come any better than this. #pitmaster - 2015-08-25 18:59:19


From September 1st, you can eat Red’s takeout classics such as the Red’s Dirty Pit Burger (we’ve banished salad, it doesn’t travel well…), Pitmaster S’wich, Custom Meat Combos at more without even having to step foot out of your own home. Don’t say we don’t spoil you, Nottingham.

We can currently deliver to the area shown in blue below. We always want to make sure that you receive your ‘cue in the premium quality it deserves to be in, however we will always look at ways to potentially expand the delivery area. Watch this space!

Screen Shot 2015-08-28 at 12.30.31

For any further questions about whether we can deliver to you, please contact Deliveroo directly on Twitter.

Amen to home delivery.


Confess your #BadBBQSins and win

Cremated sausages, overcooked ribs, rock hard burgers… if this sounds like a typical barbecue in your back garden, then Red is here to help.

We’re giving away a Red’s Pitmaster Kit to pimp the BBQ of a believer in need. From a brand new smoker, right down to the BBQ sauces & rubs, you’ll quickly transform into a Pitmaster in waiting.

To enter, just confess your most embarrassing #badbbqsin on one of our social media pages before Monday 31st August. Pictures are encouraged….

TWITTER | INSTAGRAM | FACEBOOK: Leeds | Manchester | Headingley | Nottingham | Shoreditch

Feast your eyes on the full prize below:


Screen Shot 2015-08-24 at 18.15.10

To get started, you’re going to need the right equipment.

This Weber Smokey Mountain Cooker has a built in thermometer so you can stay in control of your temperature levels, and enough capacity for a feed for the whole family. Win win.


The Pitmaster Apron

When you’re spending countless hours tending to the fire while you create some smokey magic, you need maximum comfort, protection and baller style.

Your apron will be bespoke tailored to your own size and stamped with the Red’s cruciform, identifying you as a true believer and master of the meat.



Any good barbecue needs true, authentic BBQ sauces on the table.

We’ll include a full set of 5 sauces and 4 rubs from the range currently available in Asda.


Let There Be Meat Book Image 600x600

To give you inspiration for your first smoke, we’re also including a signed copy of our first recipe book, Let There Be Meat. Filled with over 100 recipes, it truly is the Ultimate Barbecue Bible.



Be Red’s or be redneck in our red and white Trucker cap and show the faith above your face.



Let there be beer!

Worship the perfect sup with an I Believe beer koozie, guaranteed to keep your craft beer on the money while you tend to the smoker.

Full Terms and Conditions can be found here. G’luck!


BBQ Meat Spaghetti

We found this one in St Louis on our last Pilgrimage to the US, and you may have sampled it as part of our Pilgrimage specials in May. It’s a great dish for roast beef or pork leftovers, or if you’re into your true barbecue, leftover smoked brisket or pulled pork! Thank you Miss Lilly for being truly inspiring, although we have given it our own twist…

P10257 REDS ASDA 82-Final Web Res JPG

Makes: 4 servings
Active Time: 25 minutes
Total Time: 30 minutes


400g Spaghetti
400g beef or pork meat, chopped into bit size chunks or pulled
1 tbsp Red’s Pulled Pork Barbecue Rub
1 bottle Red’s Kansas City Barbecue Sauce
1 bottle Red’s Judas Ketchup
1 tbsp rapeseed oil
1 medium white onion, diced
1 green pepper, diced
1 garlic clove, minced
1 tsp dried oregano
Fresh cracked pepper


1. Heat the oil over a medium heat in a large pot. Add the onion and green pepper, garlic and sauté until softened.
2. In the meantime, boil spaghetti in a large, salted pan water boiling water until al dente for about 7 minutes and drain.
3. Add the meat and rub to the frying pan, and continue sautéing for 2-3 minutes. Add the barbecue sauce and ketchup and reduce to a simmer for 3-5 minutes to combine all the flavours stirring regularly. Add water if the mixture is sticking or too thick.
4. Toss the spaghetti into the large pot, mix through and serve in a bowl covered with oregano and black pepper. Awesome with garlic buttered Texas Toast on the side. Add jalapeño slices for an extra slap around the chops.

If you haven’t got one of our rubs and sauces yet, you can still buy online at Asda. And don’t forget keep sharing your best creations on Twitter and Instagram – we’ll repost the best.

Amen to BBQ spaghetti.